南瓜酶解及微囊化速溶南瓜粉工艺研究

Optimal paramerter investigation of pumpkin enzymatic hydrolysis and technology exploitation of ready to drink pumpkin powder

将南瓜进行酶解,以得率为指标,得出南瓜的最佳酶解工艺条件为料水比2∶1、复合纤维素酶0.15mL/kg、果胶酶0.20mL/kg、温度45℃、反应时间120min,得率达89.3%。酶解南瓜浆经过乳化均质,喷雾干燥生产速溶微囊化南瓜粉粉末,喷雾干燥的最佳工艺参数为:进风温度185℃,出风温度80℃,进料量24.5mL/min,气流压力0.1MPa/cm2。

Make the pumpkin into enzymolysis and use the yield as index. The optimal paramerters of pumpkin enzymatic hydrolysis are： the rate of pumpkin flesh to water 2：1, 0.15 mL/kg cellulose Complex Phosphoesterasum enzyme, 0.20 mL/kg pectic enzyme and hydrolysis temperature 45 ℃, hydrolysis time for 120 min and extraction percentage arrived to 89.3%. Micro-encapsualtion technology and spray drying were used to produce pumpkin instant solid powder. The optimal parameters of spray drying were investigated at inlet andoutJet temperatures are 185 ~C and 80 ℃, respectively. Feed rate is at 24.5 mL/min and air pressure of feed is at 0.1 MPa/cm^2.